Lamb Curry, Minted Peas, Creamy Basmati Rice & Bitter Melon-Mango Pickle

Submitted by: Perdix 560 Tremont Street, Boston, MA 02118 (617) 338-8070
Ingredients:

5 Bitter Melon, seeded
1 Semi-ripe Mango, sliced
Juices of 2 Limes
½ c. Peeled grated Ginger
3 Cloves Garlic, sliced
4 Red jalapenos, sliced
2 tsp. prepared grainy Mustard
3 tblsp. Brown Mustard Seed
½ c. Vegetable Oil

Directions:

Seed Bitter Melon and slice. Par-cook (blanche) in boiling salted water for 2-3 minutes. Toss Bitter Melon and mango with lime juice. Set aside for 1 hour. Drain. Mix with ginger, garlic, jalapenos, and grainy mustard.

Toast mustard seeds in dry pan until they pop. Add oil to mustard seeds and cool until they pop. While still hot, pour mixture over Bitter Melon, mango, etc. Cool.

Refrigerate for 1 week. Store in sealed container and top with fresh vegetable oil. Bitter Melon-Mango pickle will mellow with age. Will store for 3-4 months.

Recipe created by Seth Morrison 2005